Recipe: Mexican Three-Bean Salad (Woman's Day Cookbook)

MEXICAN THREE-BEAN SALAD

1/4 cup olive oil
3 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can white beans, rinsed and drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 large red bell pepper, seeded, diced
1 cup thinly sliced green onions
1/2 cup finely chopped fresh cilantro

Make the dressing: In a large serving bowl, mix the oil, vinegar, salt, and pepper until blended.

Add the beans, pepper, scallion, and cilantro. Toss to mix and coat.

Cover and refrigerate for at least 3 hours for the flavors to develop.

Stir before serving.

Makes 12 servings
Source: The Woman's Day Cookbook